This time of year is crazy hectic, so here’s a breakfast recipe that’ll make your life just a little bit easier (at least for a few mornings).

Whip up these Ham and Cheese Cups on Saturday or Sunday and after they’ve cooled, pop them in a resealable plastic freezer bag. Zap them in the microwave to reheat. (Uh…take them out of the bag, first!) Very easy. Very delicious.

Season them with your favorite seasoning salt (Old Bay, Lawry’s, etc.) or dried herb blend. You can fill them with whatever you’ve got on hand: chopped ham, cheese, chorizo or sautéed veggies. The best part: they make a great lunch or snack, too.

You can thank me sometime next week when you’re slammed because the alarm didn’t go off… or that it was your turn to drive morning car pool… or you just don’t feel like cooking!

let’s get to it…
Place oven rack in center of oven. Heat oven to 425°F.Lightly spray 12 muffin cups with nonstick spray. Unroll crusts from pouch; press down gently to smooth out seams and cracks.Cut 6 rounds from each crust with a 4-inch round cutter (or a glass about that size). Place one round in each muffin cup; press gently so that edges cup the sides to the top. Evenly divide the chopped ham, cooked chopped bacon or sautéed vegetables between the 12 muffin cups. Evenly divide the cheese between the 12 muffin cups: set asideBeat the eggs, light cream and seasoning salt in a bowl until well blended. Using a ladle or measuring cup, pour egg mixture evenly into each of 12 muffin cups.Bake for 15 to 20 minutes or until eggs are set in the middle and the edges are golden. Serve immediately.

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com